Poriyals form a very important part of South Indian meals. Can be made using variety of veggies. Today sharing one such recipe of Parwal also called Podalangai poriyal. Simple, full of taste this makes a great side dish for Sambar/ Rasam/ Mor kozumbu or even Chapatis.
Here goes the recipe:
Podalangai: 2 cups chopped
Curry Leaves: a spring.
Fresh grated coconut:1/2 cup
Green chillies: 1-2 (depending on the spice required)
Coconut oil/sunflower oil: 1 tbsp
Mustard seeds: 1 tsp
Urad dal: 1 tsp
Hing: a pinch
Turmeric powder: 1 tsp
Salt as needed
1.Heat a pan,add oil, mustard seeds, urad dal, curry leaves.As they crackle add the hing.
2.Add the chopped parwal, turmeric powder, salt and water 2 cups and close the lid and allow cooking.
3.Grind the coconut shavings and green chili. Keep aside.
4.As the water dries up in the curry ass the ground coconut paste and mix well.
Sunflower oil works fine but coconut oil adds more flavor to the poriyal.